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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A made Dish of Mussels and Cockles. PArboyle them, and take out the meat, and wash them very cleane in the water they were boyled in, and a little white Wine: mince them small with two or three yolkes of new layd Egges. Season it with Pepper, Salt, and a little Nutmeg. Then wring in the iuyce of a Orenge, and put them betweene two sheetes of Paste. Bake it, Jce it, and vse it: you may also fry them.